摘要
选取国内外两种典型小麦粉作为研究对象,通过改变制面工艺参数,监测鲜湿面色泽的变化,研究了加水量、加盐量、搅拌时间、复合压延次数、储藏温度等因素对鲜湿面色泽的影响.结果表明:加水量、加盐量、搅拌时间和储藏温度对鲜湿面色泽亮度影响显著,压面过程中复合压延次数对鲜湿面色泽影响不大.
The article selected two kinds of typical wheat flour at home and abroad as the study objects to monitor the change in color of wet-fresh noodles by changing the noodle making parameters,and investigated the influences of water amount,salt amount,stirring time,complex rolling times,storage temperature,and so on,on the color of the wet-fresh noodles.The results show that the water amount,the salt amount,the stirring time,and the storage temperature show remarkable influences on the color and brightness of the wet-fresh noodles,and the complex rolling times has little influence.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2010年第3期35-37,44,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
鲜湿面
制面工艺
亮度
多酚氧化酶
wet-fresh noodles
noodle-making process
brightness
polyphenol oxidase
